Deviled Eggs

Bring a large pot of water to a boil.
Gently lower the eggs into the boiling water.
Immediately reduce the heat to a bare simmer, with just a few bubbles rising from the bottom of the pan. Simmer for 11 minutes.
While the eggs boil prepare a medium mixing bowl with ice water.
As soon as the eggs are done, use a slotted spoon to transfer the eggs to the ice water. Let the eggs soak in the ice water for a full 15 minutes.
Drain the eggs and, working with one egg at a time, tap it all over on the counter to crack the shell in many places.

Under cool running water, peel the eggs. (Note: I like to place a colander under the running water to catch all of the shells so they're easy to clean up after peeling.) Transfer each peeled egg to a paper towel-lined tray to dry.
Slice the eggs in half to remove the yolks. Reserve the yolks.

Prepare the filling in one of two ways.
1) Transfer the egg yolks to a small food processor or or blender (Note: an immersion / stick blender will not work for this.) Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Pulse or blend until smooth, scraping down the sides and blades as needed.
2) Transfer the egg yolks to a small bowl and mash well with a fork. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper and mash / stir until smooth.
Arrange the egg whites cut side-up on a serving platter.
Transfer the filling to a plastic zip-top bag or a piping bag. (Note: For a classic look, use an open star piping tip (like Wilton 4B). For a more modern, simple look just use an open round piping tip (like Wilton 1A). If you don't have piping bags and tips, just transfer all of the filling to a zip-top plastic bag and snip off one corner.) Pipe the filling into the egg whites.

Top each deviled egg with a pinch of paprika and a few pieces of chive. Serve within 2 hours.